These Chocolate Orange Pots are easy to make and the perfect indulgent dessert.
By using Violife Cocospread and coconut cream, these tasty Chocolate Orange Pots are entirely vegan. They are quick to make, but require at least 3 hours to chill, so make them in advance and get them out when it's time for dessert.
Pour the hard part of the coconut cream (350ml) into a mixing bowl and whisk with an electric mixer, until it becomes like whipped cream. Place in the fridge.
Meanwhile, heat the rest of the 50ml of the coconut cream in a small saucepan. Add the maple syrup and orange juice and zest. Add in the Violife Cocospread and use a whisk to combine. When creamy, pour into the whipped cream and fold slowly with a silicone spatula. Serve the mousse in six small glass bowls or jars and place in the fridge for 3 hours.
To make the orange syrup combine the sugar with the orange juice in a small saucepan, bring to a boil for 5 mins and remove from the heat.
When the chocolate pots have chilled, pour over 2 tbsp of syrup and decorate with a candied orange. Serve immediately.